Crab and Shrimp Seafood Bisque
This silky, savory Crab and Shrimp Seafood Bisque is comfort in a bowl — rich seafood flavor with a hint of smoky paprika and a creamy texture.
Ingredients
For the Bisque
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 stalk celery, finely chopped
- 1 small carrot, grated
- 3 tablespoons all-purpose flour
- 3 cups seafood stock or fish broth (use low-sodium if possible)
- 1 cup heavy cream substitute half-and-half for a lighter bisque
- ½ cup dry white cooking wine or additional seafood stock use stock to keep it non-alcoholic
- 1 cup lump crab meat (picked free of shells)
- 1 cup medium shrimp, peeled and deveined (tail-off), roughly chopped if large
- ½ teaspoon smoked paprika
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional for heat)
- Fresh parsley, chopped, for garnish
- Paprika for sprinkling
- Crusty bread or oyster crackers, for serving
Instructions
Preparation
- In a large saucepan or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the chopped onion, celery, and grated carrot, sautéing for 4–5 minutes until translucent and fragrant.
- Add the minced garlic and cook for an additional 30 seconds.
- Sprinkle in the flour and stir constantly for 1–2 minutes to create a light roux.
- Whisk in the seafood stock and the wine (or extra stock) gradually to avoid lumps, bringing to a simmer.
- Cook for 5–8 minutes until slightly reduced and the mixture coats the back of a spoon.
- Lower the heat and stir in the heavy cream, smoked paprika, Old Bay, and cayenne if using, heating gently.
- Add the lump crab meat and shrimp to the pot, simmering just until shrimp are opaque and firm, about 3–4 minutes.
Serving
- Ladle the bisque into warmed bowls, then sprinkle with chopped parsley and a pinch of paprika.
- Serve immediately with crusty bread or oyster crackers.
Notes
Store in airtight containers; refrigerate bisque within 2 hours of cooking. Keep for 3–4 days in the refrigerator or freeze for up to 3 months. Reheat gently, stirring frequently to prevent boiling and separation of cream.